Best Sauerkraut Strudel Recipes

POTATO, BACON AND SAUERKRAUT STRUDEL

Steps:

• In a large saucepan, boil the potatoes. Rinse and mash with some butter and the fresh ground pepper (I used vegan margarine). Set aside.
• In a large pan saute the onions, bacon and bay leaf until the onions just start to get brown. Drain any extra fat from the pan. Remove the bay leaf.
• Add the potatoes, and sauerkraut to the onions, bacon mixture. Give it a really good toss to make sure it's well mixed. At this point, if you want to wait to make the strudel put this in the fridge for 24 hours.
• Melt your butter and get a pastry brush, brush the first piece of phylo, repeat with the next two, but don't grease the top sheet.
• Pile the bacon, potato, sauerkraut mixture on top of the phylo and spread it out evenly. I used a small offset spatula to do this and it worked great. Remember to leave about 1-1/2 inch space along the edges of the phylo. Seal the phylo making sure the sides are sealed and the bottom and put the seam down on the baking sheet. I put parchment on mine to make sure it doesn't burn. Bake at 400'F for 40 minutes.
• NOTE: I used Trader Joe's puff pastry to make mine, I thawed two sheets and rolled them out to 12"x14" and spread the filling on each one, rolled it up and sealed it with some egg wash. Bake at 400'F for about 20 minutes.
• Keep an eye on your strudel whether you used phylo or puff pastry, some ovens are hotter then others and this could easily burn.
• Let the strudel cool for at least 20 minutes before serving, it can be a tad soggy, but this is how it's supposed to be. It tends to be less soggy with the puff pastry.
• Serve with sour cream.
• Enjoy!

COD STRUDEL WITH SAUERKRAUT IN RIESLING SAUCE

Steps:

• Melt fat or butter in heavy saucepan. Add onion and cook over medium heat until just golden. Add sauerkraut, bacon, spices in cheesecloth and stock or water. Bring to simmer. Cover and cook over very low heat 45 minutes.
• Meanwhile, season cod with salt and pepper. Each piece should measure about 2 by 5 inches and about 1 1/2 inches thick. If the pieces are larger and flatter, cut them to size and stack two pieces for each portion. Divide herbs among each portion, placing them on both sides of fish.
• Cut sheets of phyllo in half across the width. Stack them and cover with a damp cloth. Place one on work surface. Brush with butter. Top with four more sheets, brushing each with butter. Center a portion of cod at edge of buttered sheets. Roll cod in phyllo like a jelly roll, to make a package. Press down on ends to seal. Cut off and discard excess phyllo at ends, taking care that fish is enclosed. Butter outside of package and place on a parchment-lined baking sheet. Repeat with remaining cod and phyllo. Refrigerate until 15 minutes before serving.
• Stir sauerkraut and add potato, riesling and vermouth. Simmer uncovered about 10 minutes. Add lemon. Simmer a few minutes longer, then stir in cream. Bring to simmer and set aside until ready to serve.
• Preheat oven to 450 degrees. Place baking sheets in oven and bake 15 to 20 minutes, until strudel is lightly browned.
• Drain sauerkraut well, keeping liquid in pan, and divide among 4 warm soup plates. Cut each strudel in half and place 2 pieces on top of sauerkraut. Bring sauce remaining in pan to a simmer and strain into blender. Process briefly at high speed, then pour around sauerkraut in each dish and serve.

SAUERKRAUT STRUDEL

Steps:

• Thaw frozen bread dough on counter as instructed on package. Will take awhile so get that started early per instructions on package. Brown your sausage until done, drain. Drain your sauerkraut, and mix with the sausage and cook just a couple minutes. Let cool.
• Roll out your dough in a rectangle similar to making cinnamon rolls. Egg wash edges of bread dough. Sprinkle center of bread dough with Kraft Shredded Cheese. Top other layer with sausage and sauerkraut. Fold over ends and edges to make a long filled bread loaf, making sure all ends and edges are seal good. This will make 3 to 4 loafs.
• Bake at 350 degrees F for 1 to 1 1/2 hours, until it's nice and brown.